Creole Cream Cheese
Sticky Toffee Sauce
Combine the cream, buttermilk and rennet in a stainless steel or glass bowl. Cover with cheesecloth for 24 hours at room temperature. Cover and chill. Can be used in more liquid state or drained in cheesecloth for thicker cheese.
Bring water to a boil and add baking soda. Pour over dates and set aside to cool.
Cream butter, brown sugar, cane syrup together. Add eggs, one at a time. Stir in sifted flour, baking powder and salt.
Add the date and water mixture and stir until smooth. Pour into loaf pan.
Bake at 320 degrees for 35 to 40 minutes or until set.
To Serve: Smear some of the Creole cream cheese on plates or bowls. Slice or spoon some of the pudding on each plate. Spoon over the toffee sauce and garnish with a little more cane syrup, splash of Bourbon (optional) and fresh pecans.
Combine the butter, cream, sugar, and syrup in a medium saucepan and bring to a boil. Simmer about 5 minutes until slightly thicker. Add vanilla and salt.